An optional step is to coat the bacon with syrup overnight in the fridge to allow to marinate.

Wash, dry and remove the stems from the baby spinach. Place in a bowl then set to the side. Roughly chop the cup of walnuts. Heat one tablespoon of walnut oil in a pan over medium heat. Place walnuts in the pan with 1/2
teaspoon of the salt blend and turn the heat to a medium low. Sauté for 5-7
minutes or until a nice golden brown, pour into a cup and set aside.

Next cover a baking pan with thick foil and place a baking rack on top.
Pour the 1/4 cup of maple sugar onto a flat dish. Take each slice of bacon
and coat both sides with the maple sugar. Put the bacon on the rack and
place the baking pan into the lower third of the oven (use non-stick silicone
sheet if you have one). Bake for 15-20 minutes being sure to keep an eye
on it as it’s cooking because it can go from underdone to overdone in no
time. When it’s finished cooking remove from the oven and let cool for five
minutes. Then chop into small pieces.